I have had similar problems when moulding my chocolates. Although my problems seams to be with the surface of the chocolate. I am using the chocovision 3Z tempering machine, the chocolate is well tempered but once it goes into the fridge the surface , that is the part not touching the mould become streaked. The rest of the of the chocolate is shiny and has nice snap. I am wondering if there is an ideal refrigeration temperature for chocolate or if the room temperature is affecting the chocolate. The thermometer in the fridge says 38 with 70% humidity. Any suggestions on what could be causing this would be greatly appreciated.
Wow...it's been a long time since I've been on this forum. I've since found out that you need to cool the chocolates a lot faster. This will reduce the blooming. It explains why pre-cooling the molds helps. You will get better results putting it right in the freezer and time it for about 5 minutes. After the chocolate is tempered, the faster it cools, the less time it has to form blooming.